Food and Fermentation Industries >

2023 , Vol. 49 >Issue 12: 229 - 234

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033071

Effect of Lactobacillus plantarum P9 fermentation on the quality of Lycium barbarum pulp

  • MA Xiaojuan ,
  • XIE Youfa ,
  • NI Caixin ,
  • LIU Jianbing ,
  • CHENG Hao ,
  • CHEN Chong ,
  • HU Junjie ,
  • BAI Le ,
  • LI Yiguang
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  • 1(Jiangzhong Pharmaceutical Co.LTD, Nanchang 330047, China)
    2(Key Laboratory of Key Technology of Taste Correction and Sensory Evaluation of Traditional Chinese Medicine, Nanchang 330047, China)

Received date: 2022-07-22

  Revised date: 2022-08-25

  Online published: 2023-07-13

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Abstract

Using Lycium barbarum pulp fermented by Lactobacillus plantarum P9 as the research object, the effect of L.plantarum P9 fermentation on the quality of L.barbarum pulp was studied.The phenol sulfuric acid method, HPLC, GC, and electronic tongue were used to measure the changes of total sugar, glucose, short chain fatty acids(SCFAs), flavor and antioxidant activity of L.barbarum pulp after fermentation.The results of research showed that L.plantarum P9 grew well in the L.barbarum pulp.Lactic acid bacteria produced acid from the carbon source of L.barbarum pulp after fermentation.Additionally, the pH value decreased significantly, total sugar and glucose content decreased significantly by 16.75% and 26.61%.The SCFAs (acetic acid, propionic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid and caproic acid) content increased integrally.The antioxidant activity was significantly improved, and the hydroxyl radical scavenging rate and DPPH radical scavenging rate were increased respectively by 6.94% and 16.69%.The value of flavor response had different degree of change in L.barbarum pulp, including the value of sourness response increased significantly.The values of sweetness response and umami response decreased significantly.This study provided a scientific theoretical basis for the fermentation of L.barbarum products by L.plantarum P9.

Key words： Lycium barbarum pulp; Lactobacillus plantarum P9; fermentation; short chain fatty acids; taste; anti-oxidant activity

Cite this article

MA Xiaojuan , XIE Youfa , NI Caixin , LIU Jianbing , CHENG Hao , CHEN Chong , HU Junjie , BAI Le , LI Yiguang . Effect of Lactobacillus plantarum P9 fermentation on the quality of Lycium barbarum pulp[J]. Food and Fermentation Industries, 2023 , 49(12) : 229 -234 . DOI: 10.13995/j.cnki.11-1802/ts.033071

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